step-by-step cooking: ‘sauce bolognese’ how’s used to cook in germany

Hi all steemians!!

Today is a perfect day for staying in kitchen, opening a good bottle of wine, maybe invite one or two relaxed friends and preparing yummy soulfood...today I decided to make a (hopefully!) delicious Sauce ‚Bolognese‘...

..starting with cutting a full hand of onions, carrots and celery...

..put a little olive oil in a pot and fry all the cutted vegetables with medium to high temperature..take care to not burn it...

..put the meat, mixed pork and beef, in, then a few leaves of laurel and a bit salt.. and let it cook till the meat isn’t raw anymore..now it’s time for a good measure of red wine, don’t be chintzy..

..let it cook, not to hot, and long, long time...that’s the secret...be sure to stir it once in a while..and try..and assure yourself that the parmiggiano oder grana padano is prepared..cheese on pasta should be a bit older and harder, so that the raspers gets really thin, when rubbing it at the moment..wine should be opened and of course you have to be sure that you can really offer to the people..and of course to yourself..may a little music(~~~stir it up ~~~)..

..the whole dish and surroundings I will show you surely in an other post..enjoy...